Recipe courtesy of Bobby Flay
Print
Grilled Beef Braciole with Grilled Tomato-Basil Relish
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

For the grilled tomato-basil relish:
  • 8 plum tomatoes
  • 5 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 small red onion, finely diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon finely chopped parsley leaves
For the beef:
  • 1 (2-pound) round steak, pounded to 1/4-inch thickness
  • Salt
  • Freshly ground black pepper
  • 1/4 cup grated pecorino Romano cheese
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh oregano leaves
  • 4 cloves garlic, finely chopped
  • 1/4 cup olive oil
  • 3 (8-inch) pieces butcher's twine, soaked in cold water
  • Fresh basil sprigs, for garnish

Directions

For the grilled tomato-basil relish:

Heat the grill to high.

Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.

For the beef:

Heat the grill to high.

Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.

Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Braciole

Recipe courtesy of Alton Brown

Braciole

Recipe courtesy of Giada De Laurentiis

Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spicy Grilled Beef Tenderloin

Recipe courtesy of Tyler Florence

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Beef Satay

Recipe courtesy of Tyler Florence

Grilled Beef Involtini alla Siciliana

Recipe courtesy of Mario Batali

Grilled Beef-Wrapped Asparagus

Recipe courtesy of Tia Mowry

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here